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Tuscan Panzanella with Peaches

We’ve added a peach twist to the classic Tuscan Panzanella Salad for a salad that is full of fresh flavours and fabulous textures.

How long will it take?

30 minutes

What’s the serving size?

Serves 4 as a side salad

What do I need?

  • 4 cups day-old bread, cut into 2 ½ centimetre pieces
  • 1 tbsp olive oil
  • 200 g of assorted cherry tomatoes, halved
  • 1 tsp salt
  • 2 Lebanese cucumbers, cut into 2 ½ centimetre pieces
  • 1 large red onion, sliced
  • 1 cup basil leaves
  • 2 yellow peaches, pitted, grilled, and sliced
  • 100 g buffalo mozzarella, torn

For the dressing

  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 8 tbsp olive oil
  • 2 cloves garlic, minced
  • Generous pinch of salt

How do I make it?

  1. Preheat oven to 180C.
  2. Pour olive oil in a bowl and add bread. Toss to coat. Spread bread onto a baking tray and cook for 15 minutes, or until golden brown. Remove from oven and set aside.
  3. Meanwhile prepare salad by adding tomatoes, to a strainer or colander set over a bowl. Sprinkle tomatoes with salt and leave for 10 minutes to draw out juices.
  4. Add cucumber, red onion, basil and peaches to a large bowl. Add tomatoes and reserve tomato juice for the dressing. Toss tomatoes, cucumber, red onion, basil and peaches together gently.
  5. Make the dressing by adding white wine vinegar, mustard, olive oil, garlic and salt to the bowl with the reserved tomato juice and whisk well.
  6. To serve, add cooled bread to the salad and toss, then pour over dressing and toss again. Wait a few minutes to allow the juices to soak into the bread, then add torn mozzarella and serve.

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